Prawns are an ingredient that I think we shy away from a lot here in New Zealand, in fact, I don’t think I’d ever actually eaten one until I was well ensconced in my 6 year ‘OE’ in the states. After living in both Florida and San Deigo where ‘shrimp’ are a dietary staple I’ve definitely come around to the fact that these bite-sized beauties are a perfect inclusion into many kiwi faves from summery salads to pizza and pasta. They’ve got to be one of the most low-fuss, easy proteins to cook, which makes them even more attractive in my book.
Prawns, shrimp, whatever you call them, also pair beautifully with New Zealand Sauvignon Blanc – incidentally, my favourite varietal, as well as the rest of the country – yes, it’s official, kiwi sav is our nations favourite wine variety! I’m all about discovering and celebrating our wonderful local winemakers, so, after finding my own new fave in Peter Yealands Reserve Sauvignon Blanc 2017, I decided to get creative in the kitchen.
Taking my cues from the winemakers tasting note (I’m NOT a wine connoisseur btw, more like a devoted fangirl!), marrying the citrus aromas and finish of the Reserve Sauvignon Blanc with lemon, lime, garlic and seafood seemed a no-brainer. The result? A bloody cracker of a dish that’s so easy to prepare I cooked it on holiday in a minimally equipped AirBNB kitchen.
It’s International Sauvignon Blanc Day on May 4th so why not add some prawns to the grocery list this week and see what you think of my wine pairing. There’s also a super fun comp running right now to celebrate our love of Sauv!
To enter; create a dish that you think pairs well with Sauvignon Blanc, upload your photo here, share with friends using the #ExpressYourSauv hashtag and tagging @Yealands and you’re in to win!
Lemon Garlic Prawn Tacos Recipe
500g raw prawns, tails removed
2 tbsp butter
3 chopped garlic cloves
1 tsp brown sugar
Salt n Pepper to taste
Juice of one lemon
Juice of one lime
Chopped red onion
Spicy sauce (mix sriracha or taco seasoning with aioli to taste)
- Melt butter in pan, saute chopped garlic over medium heat for a couple of minutes max.
- Remove from heat and pour butter and garlic over prawns. Add juice of lemon and lime, stir in sugar and salt and pepper. Toss to coat prawns and add mixture to pan. Cook quickly over medium/high heat until prawns are pink and getting some good colour on them. Remove from heat.
- Heat corn tortillas in a stack wrapped in foil in the oven, microwave for around 20 seconds, or sprinkle with water and warm in a clean pan. Don’t skip this step as corn tortillas are more brittle than flour and will crack and rip when folded cold.
- Layer tortilla with coleslaw, prawns, tomato, onion and coriander. Serve with spicy aioli and a squeeze of lemon or lime.
Pairs perfectly with Peter Yealands Reserve Sauvignon Blanc 2017.
This post was a collaboration with Yealands Family Wines.